CSA Take

All the vegetables from this week's CSA delivery look beautiful because "Bob" got to the latest (there have been three) pick-up site earlier than usual.

Here's the haul from the CSA this week: three onions; two each of kohlrabi, cucumbers, and squash; one head each of radicchio and red-leaf lettuce; one pound of green beans; and one bunch each of carrots, dill, and basil.

It's our first delivery of cucumbers, carrots, and green beans, and I finally get to try the farm's radicchio (or is it endive? "Bob?").

Hot Hot Hot! Soup, Sausage, and Summer

The Northeast's been broiling these past few days—four days straight of 90-degree weather. Despite the heat, "Bob" went shopping yesterday and made soup. He's keeping to the menu! And it was a very satisfying soup: yummy beans, veggies, and pasta. Everything tastes great with pasta, especially bow-tie pasta, or as it's "officially" known on the package: farfalle (translation from the Italian: butterflies).

Tonight, we had the turkey sausage with pasta. You can't beat bow-tie pasta two nights in a row; some pasta shapes just taste better than others ;-)

Vegetable Bean Soup with Pasta
Serves 6 to 8 (we'll see)

12 cups chicken stock
3 large carrots, diced
2 large potatoes, peeled and diced
1 medium onion, diced
2 large scallions
1 14-ounce can red kidney beans
8 ounces bow-tie pasta (1/2 of 1 lb box)
Kosher salt
Freshly ground black pepper

Directions
1. Bring chicken stock to a boil.
2. Add vegetables and simmer for 20 minutes.
3. Add beans and pasta. Let simmer for 8 to 10 minutes.
4. Season to taste and serve.

NOTE: The Gorgeously Green book arrived today. It should make for good reading on the train to and from work.